Pumpkin-raisin-red Chile Corn Muffins

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 1/4 cups whole wheat pastry flour or 1 1/4 cups whole wheat flour
• 1 cup unbleached all-purpose flour
• 3/4 cup cornmeal
• 1/3 cup light brown sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground red chili pepper (we used chimayo, for some heat, use one that suits your taste)
• 1 teaspoon cinnamon
• 1 1/2 cups buttermilk or 1 cup yogurt thinned with 1/2 cup milk
• 1/3 cup corn oil or 1/3 cup canola oil
• 1 cup pumpkin puree (half a 15 ounce can)
• 3 large eggs
• 3/4 cup raisins, plumped (in water, apple juice, rum, tequila or aquavit)

Recipe

• 1 preheat the oven to 375 degrees. spray the cups of 2 or 3 standard muffin tins, or eight to ten popover cups or one-cup ramekins.
• 2 in a medium bowl, combine the whole wheat and all-purpose flours and the other dry ingredients (up to and including the cinnamon).
• 3 in another bowl, combine the wet ingredients (up to and including the eggs) with a whisk. add the wet ingredients to the dry ingredients, stirring just until moistened; the batter will be lumpy. do not over-mix. drain the raisins and gently fold them into the mixture with a large spatula to distribute evenly. spoon the batter into the baking cups, filling them level with the top.
• 4 bake for 25 to 30 minutes, or until golden and the tops are dry and springy to the touch. a cake tester inserted into the center will come out clean. cool in the baking pan/cups for five minutes before removing to cool on a rack. serve warm.